BROTHERS MEAT LTD
2665 AGRICOLA, HALIFAX · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
10 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Tape observed being used as a handle on the front service counter reach-in cooler. Remove tape as it is not a material that is easy to maintain, clean and sanitize.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Rusty shelves observed below prep tables in the packing room. Surface must be durable, non-toxic, and easy to maintain, clean and sanitize. Resurface and paint rusty shelves or replace them.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Hand wash sink at the front service counter observed being used for dish washing. Hand wash sinks must be used for hand washing only and be accessible at all times to facilitate proper hand washing practices.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Paper towel dispensers at the hand wash stations in the cooking room and processing room not functioning. Replace batteries or replace paper towel dispensers.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Excessive gashes and cutting boards observed on the cutting boards in the packing room making them no longer easily cleanable. Resurface or replace cutting boards in the packing room.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Dust build-up observed on the fan guards in the scale walk-in cooler. Clean fan guards to remove dust build-up and protect food from contamination.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Knives observed stored between the hand wash sink and wall in the packing room. Clean knives must be stored in a sanitary manner to protect from contamination (e.g. knife rack).
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Obtain plugs for the three-compartment sinks so that the sinks can be properly filled for manual dish washing and sanitizing.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Debris build-up observed in the bottom storage area of the display cooler at the front service counter. Clean and sanitize bottom storage area of the display cooler.
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- Recipes for all meat processing products must be available onsite. In accordance with Section 3.1.3 of the Nova Scotia Food Services and Food Retail Code, your Quality Assurance (Management) system must: i. identify critical control points in the production and processing of menu items with potentially hazardous ingredients (including raw ingredients) that have the potential to contaminate food; ii. include critical limits for each critical control point; iii. identify procedures to regularly monitor critical control points on the critical limits; iv. include corrective actions and procedures to follow when deviations from critical limits occur; and v. record all exceptions to the procedures/specifications that impact food safety.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
0 infractions